Adhesion and its role in controlling the rheological properties of food media

Based on the analysis of the mechanism of formation of the surface layer of dough pieces during rounding, the concepts of adhesion and cohesion were considered. The factors determining the strength of adhesion bonds and the conditions that allow increasing the anti-adhesion interactions were analyze...

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Main Authors: Novosadov, V. S., Krylova, L. A., Aitov, V. G.
Format: Conference Proceeding
Language:English
Subjects:
Adhesive bonding
Adhesive strength
Bonding strength
Dough
Rheological properties
Surface layers
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creator Novosadov, V. S.
Krylova, L. A.
Aitov, V. G.
description Based on the analysis of the mechanism of formation of the surface layer of dough pieces during rounding, the concepts of adhesion and cohesion were considered. The factors determining the strength of adhesion bonds and the conditions that allow increasing the anti-adhesion interactions were analyzed.
doi_str_mv 10.1063/5.0118136
format conference_proceeding
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source American Institute of Physics:Jisc Collections:Transitional Journals Agreement 2021-23 (Reading list)
subjects Adhesive bonding
Adhesive strength
Bonding strength
Dough
Rheological properties
Surface layers
title Adhesion and its role in controlling the rheological properties of food media
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